Recipe information
Yield
serves 8 to 10
Ingredients
Unsalted butter, at room temperature, for the baking dish
3 pounds small ripe apricots (20 to 24), sliced into sixths
1/2 pound cherries, pitted (about 1 1/4 cups)
1/3 cup all-purpose flour, plus more for the work surface
1 cup plus 4 teaspoons sugar
1/2 recipe Martha’s Perfect Pâte Brisée (page 647)
Preparation
Step 1
Preheat the oven to 400°F. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in the prepared baking dish.
Step 2
On a lightly floured work surface, roll out the pâte brisée into a 12-inch round. Cut into 4 3-inch strips; then cut the strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
Step 3
Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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